Sweet Potato Bake - cooking recipe

Ingredients

3 lb. sweet potatoes
1 c. brown sugar
1 1/2 Tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. cinnamon
1 c. apricot nectar
1/2 c. hot water
2 tsp. grated orange peel
2 Tbsp. butter
1/2 c. chopped pecans

Preparation

Cook potatoes until tender, but not mushy; cool. Combine sugar, cornstarch, salt and cinnamon in a medium saucepan.
Stir in the apricot nectar, hot water and orange peel; bring to a full boil, stirring constantly. Remove from heat. Stir in the butter. Cool slightly. Stir in pecans.
Cut potatoes in half or smaller pieces and place in 7 1/2 x 12-inch baking dish. Pour sauce over potatoes so all are glazed. Bake, covered, for 30 minutes or until sauce is bubbly. Serves 8.